|
1. Add butter to large skillet. Heat over medium heat.
2. Sauté onion until soft and translucent, about 5 minutes.
3. Stir in diced potatoes, chopped zucchini, dried thyme, dried rosemary, dried basil, and white pepper. Simmer 5 minutes.
4. Add chicken broth to stockpot. Bring to a gentle boil.
5. Stir in potato mixture.
6. Reduce heat and simmer 15 minutes.
7. Puree in small batches in blender. Transfer to large bowl.
8. Return soup to clean stockpot.
9. Stir in milk, and bring to a point approaching boiling.
10. Stir in dry instant mashed potato flakes, soy sauce. Stir to combine.
11. Transfer to serving bowl. Chill in refrigerator until ready to serve.
12. Garnish individual servings with dill weed.
|
